Sparkling Parfaits
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
For the champagne flutes: Bring 1 cup water to a boil in a saucepan
2
In a medium bowl, whisk together the boiling water, honey and gelatin
3
Refrigerate until the mixture is cooled slightly but still liquid, about 30 minutes
4
Stir in the champagne
5
Pour the mixture into 6 champagne flutes
6
Let set for 20 more minutes in the fridge
7
Place a raspberry in the bottom of each flute
8
Let sit in the fridge until fully set, about 3 hours
9
For the whipped cream: Begin to beat the heavy cream with an electric mixer in a large bowl
10
Gradually add the sugar and keep beating until you have soft peaks of whipped cream
11
To serve: Top the champagne flutes with whipped cream and gold sugar sprinkles